INGREDIENTS:
1 cup buckwheat flour
2 Tbsp corn flour
1 Tbsp coconut flour
2 tsp baking powder
1/8 tsp salt
1 and 1/2 cup coconut milk
1 cup water
1 Tbsp coconut oil
2 tsp grapeseed oil
1/2 cup coconut yogurt
2 Tbsp maple syrup
1 cup mixed berries
1 cup buckwheat flour
2 Tbsp corn flour
1 Tbsp coconut flour
2 tsp baking powder
1/8 tsp salt
1 and 1/2 cup coconut milk
1 cup water
1 Tbsp coconut oil
2 tsp grapeseed oil
1/2 cup coconut yogurt
2 Tbsp maple syrup
1 cup mixed berries
DIRECTIONS:
1. Combine buckwheat flour, potato flour, coconut flour, baking powder, and salt in a large bowl.
1. Combine buckwheat flour, potato flour, coconut flour, baking powder, and salt in a large bowl.
2. Add coconut milk, coconut oil, and water and whisk well.
3. Heat a non-stick frying pan over medium heat.
4. Brush pan with grapeseed oil.
5. Pour 1/4 cup of batter onto pan for 2 to 3 minutes or until bubbles appear on surface. Turn and cook for 2 minutes or until cooked through.
6. Transfer to a plate.
7. Repeat with remaining mixture. The recipe makes about 8 pancakes.
8. Stack pancakes on a serving plate, spoon coconut and berries over the top, and drizzle with maple syrup.
RECIPE BY TALINE GABRIEL (@talinegabriel)